刺果番荔枝酸奶和刺果番荔枝冷冻甜品的营养特性及生物活性成分评估
Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert.
作者信息
Virgen-Ceceña Lucila J, Anaya-Esparza Luis M, Coria-Téllez Ana V, García-Magaña María de Lourdes, García-Galindo Hugo S, Yahia Elhadi, Montalvo-González Efigenia
机构信息
1Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Instituto Tecnológico No 2595, Col. Lagos del Country, 63175 Tepic, Nayarit Mexico.
2Laboratorio de Microbiología de Alimentos, Universidad de Guadalajara, Centro Universitario de los Altos, Carretera a Yahualica km 7.5, 47630 Tepatitlán de Morelos, Jalisco Mexico.
出版信息
Food Sci Biotechnol. 2019 Mar 4;28(5):1337-1347. doi: 10.1007/s10068-019-00584-x. eCollection 2019 Oct.
The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.
对用刺果番荔枝果肉制成的酸奶和冷冻甜点的营养品质、感官特性、多酚和乙酰原含量进行了研究。在酸奶和冷冻甜点中添加刺果番荔枝果肉改善了刺果番荔枝乳制品的感官特性和营养品质，膳食纤维含量分别为0.92%和2.17%，维生素C含量分别为11.25和9.84毫克/100克，总多酚含量分别为243.02和490.98毫克/100克。使用浸渍法、超声法、微波法和索氏提取法从这两种乳制品中提取乙酰原。结果表明，超声法在提取乙酰原方面比其他方法更快、更安全。酸奶中发现的annonacin（一种乙酰原）含量（38纳克/克）高于冷冻甜点（15纳克/克）。生物活性化合物的定量分析表明，添加刺果番荔枝果肉的酸奶和冰淇淋具有营养保健特性。这些结果对寻求更健康食品的消费者很有用。
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